Slow Sloe Gin Beef Short Ribs with Parsnip, Mint and Date Slaw

By Philippa Davis, international private chef and food writer

One of the most fun aspects of being a private chef is getting to find and use the very best ingredients wherever I am in the world. 

I knew instantly when I saw the Lyons Hill, White Park beef short ribs that they were going to taste absolutely epic. If you cant find short ribs, this recipe would work just as well with a pot roast joint, such as a brisket. 

There was an alluring fresh herbaceous aroma and the plentiful marbling was a promising sign the meat had been slowly reared on quality rich diverse pasture.  Once cooked the tender, unctuous ribs were indeed outrageously delicious and I can’t wait to use some of the other meats from the farm for myself and clients.

Philippa Davis is an international private chef and food writer.  She has worked at Lidgates Butchers, The River Café and Moro restaurants and writes for BBC food, The Field Magazine and House & Garden.

You can follow her food adventures on Instagram philippadavis_food


Serves 2 with left overs


Beef short ribs 

2 tbsp extra virgin olive oil

3 Beef short ribs

2 tsp crushed caraway seeds

2 tsp crushed Juniper seeds

5 Bay leaves

2 red onions, peeled and cut into 8 wedges

4 sticks celery roughly chopped

6 garlic cloves, peeled and left whole

1 fennel, cut into 6 wedges

400g chopped tin tomatoes

300ml apple Juice

200ml red wine

180ml sloe gin


Parsnip Slaw

1 large parsnip, peeled and grated

4 tbsp yogurt

8 dates, cut in half

1 lemon, juice only  

2 tbsp parsley, roughly chopped

2 tbsp mint, roughly chopped  

2 tbsp extra virgin olive oil



Parsnip Slaw

Mix everything in a bowl and season.


Slow Sloe Beef Short ribs

Pre heat the oven to 150C fan

1)Season the ribs well.

2)In a casserole pan on a medium to high heat brown the ribs on all sides, you may need to do this in batches so as not to overcrowd the pan. Lift out the ribs and put to one side.

3)Pour out most of the fat then add the caraway, juniper, bay, onion’s, celery,  garlic and fennel.  Season then sauté for about 10 minutes, the veg should give a little and have started to caramelise.

4)Return the ribs to the pan and stir in the tomatoes, apple juice, wine and 100 ml of the sloe gin,  bring to a simmer, place the lid on and cook for about 4 hours in the oven. The meat should be meltingly tender and fall off the bone.  Stir in the rest of the sloe gin and check the seasoning.  

Serve hot on or off the bone, you may want to skin off some of the fat.

Serve with: a handful of watercress and either wet buttery polenta, roast potatoes or warm flatbreads.

Left Overs ribs and sauce are delicious tossed through wet buttery pasta or rolled up in a flat bread and eaten as a kebab.